Butternut Tabbouleh
Ingredients
- 1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ cup bulgur
- 1 cup water
- Pinch salt
- 1 cup chopped fresh parsley (about ½ bunch of parsley, chopped)
- ½ cup chopped fresh mint (1 small bunch of mint, chopped)
- 1 shallot, minced (about ⅓ cup minced)
- ¼ cup dried cranberries
- 1 lemon, juiced
- 2 to 3 tablespoons olive oil
- Optional garnish: crumbled feta cheese
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